HBC 472
Alpha acid
7–12%
Beta acid
7–9%
Total oil
1.3–3 mL
United States
Summit
Alpha acid
15–17.5%
Beta acid
4–6.5%
Total oil
1.5–3 mL
United States
Key differences
When to pick HBC 472
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Summit
- Higher alpha acid - stronger bittering
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
EarthyCitrusGrapefruit
Only in HBC 472
WoodyFloralCoconutFruityWhiskey
Only in Summit
Black currantAniseIncenseOrangeTangerineOnionGarlicDankCannabis
Property
| Property | HBC 472 | Summit |
|---|---|---|
| Alpha acid | 7–12% | 15–17.5% |
| Beta acid | 7–9% | 4–6.5% |
| Co-humulone | 40–45% | 26–33% |
| Total oil | 1.3–3 mL | 1.5–3 mL |
| Myrcene | 35–45% | 30–40% |
| Humulene | 0.5–2% | 18–22% |
| Caryophyllene | 26–32% | 12–16% |
| Farnesene | 3–6% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |